Piña Colada Poke Cake – Tropical Summer Dessert with Pineapple, Coconut & Cream
If you’re dreaming of a tropical escape, this Piña Colada Poke Cake is the ultimate summer dessert. Bursting with juicy pineapple, rich coconut cream, and a light fluffy cake base, it brings island flavors straight to your table. Whether you’re hosting a barbecue, summer party, or just want to cool down with something sweet, this cake delivers pure vacation vibes in every bite.
Why You’ll Love This Piña Colada Poke Cake
This cake is more than just a sweet treat—it’s a tropical experience:
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Easy to make with store-bought shortcuts.
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Packed with real pineapple and creamy coconut.
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Light, moist, and perfect for warm weather.
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Ideal for potlucks, picnics, or family gatherings.
Ingredients for Piña Colada Poke Cake
To prepare this tropical poke cake, gather the following ingredients:
For the Cake:
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1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
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1 can (20 oz) crushed pineapple, undrained
For the Filling:
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1 can (14 oz) sweetened condensed milk
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1 can (15 oz) cream of coconut (such as Coco Lopez)
For the Topping:
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1 tub (8 oz) whipped topping (like Cool Whip), thawed
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½ cup shredded sweetened coconut
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Optional: maraschino cherries and pineapple slices for garnish
How to Make Piña Colada Poke Cake
Follow these simple steps to make this cake a breeze:
Step 1: Bake the Cake
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Preheat your oven to 350°F (175°C).
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Prepare the yellow cake mix according to package instructions.
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Gently fold in the crushed pineapple (juice included) into the cake batter.
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Pour into a greased 9×13-inch baking dish and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Step 2: Poke and Soak
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While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
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In a mixing bowl, combine cream of coconut and sweetened condensed milk.
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Pour this creamy mixture slowly over the warm cake, letting it seep into the holes.
Step 3: Cool and Chill
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Allow the cake to cool to room temperature.
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Refrigerate for at least 3–4 hours, or overnight for best results.
Step 4: Add the Topping
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Once chilled, spread the whipped topping evenly over the cake.
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Sprinkle with shredded coconut.
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Garnish with maraschino cherries and pineapple rings for a fun, tropical look.
Tips for the Best Piña Colada Poke Cake
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Use full-fat cream of coconut for rich flavor.
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Make the cake a day ahead to allow the flavors to blend beautifully.
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Toast the shredded coconut for added texture and taste.
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Want a boozy twist? Add a splash of rum to the milk mixture for an authentic piña colada flavor.
Storage and Serving Suggestions
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Store leftovers in the fridge for up to 4 days, covered.
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Serve chilled for the most refreshing flavor.
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Great for outdoor events, summer brunches, or tropical-themed celebrations.
Frequently Asked Questions
Can I use white cake mix instead of yellow?
Yes! A white cake mix works just as well and pairs beautifully with the pineapple and coconut flavors.
What if I can’t find cream of coconut?
If you can’t find it, try using coconut milk, but sweeten it to match the flavor profile of cream of coconut.
Can I make this Piña Colada Cake alcohol-free?
Absolutely. This recipe is naturally alcohol-free and family-friendly, but you can always add a rum glaze if you’d like.
Conclusion: A Crowd-Pleasing Tropical Dessert
This Piña Colada Poke Cake is everything you want in a summer dessert—cool, creamy, fruity, and incredibly easy to make. With every bite, you’ll taste the sweet blend of pineapple and coconut, reminiscent of sipping a piña colada by the beach.
For more details, visit the full recipe